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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Recipe is from Rachael Ray. Ingredients:
2 tablespoons extra virgin olive oil |
1 large onion, thinly sliced |
1 red bell pepper, seeded and thinly sliced |
1 lb deli-sliced roast beef or 1 lb leftover steak, sliced |
8 slices provolone cheese |
salt & fresh ground pepper |
4 large flour tortillas |
Directions:
1. Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the onion and pepper to the pan, and cook until tender, 4-5 minutes.
2. Add the meat to the pan and continue cooking until cooked through, 3-4 minutes. Season with salt and pepper, and remove from heat. Divide the mixture between the four tortillas and place 2 slices of cheese inside each. Fold it like you’re wrapping up a present.
3. Wipe the pan out with a paper towel and return it to medium heat. Place the folded pockets into the pan and cook until toasted golden brown and heated through, 2-3 minutes per side.
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